Pink Ribbon Muffins
1 hr 15 min.
- For the cupcakes
- ⅔ cup superfine caster sugar
- ⅔ cup unsalted butter
- 3 eggs
- 1 ¼ cups self-rising flour (sifted)
- 1 tsp Rose water
- 0.333 cup chopped almonds
- milk (if needed)
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12-hole muffin tin.
Beat the sugar and butter in a mixing bowl until light and creamy. Beat in the eggs, one at a time with a little of the flour until blended.
Sift in the remaining flour and gently stir into the mixture with the rosewater and almonds, until combined. Add a little milk if needed, to give a soft dropping consistency.
Spoon into the paper cases and bake for about 20 minutes until risen and golden. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Beat in the rosewater and cream until smooth.
Spread the buttercream over the cakes.
For the bows: dust a surface with icing sugar and roll out the white sugarpaste into a thin rectangle.
Roll out the pink sugarpaste thinly and cut into strips.
Brush the white sugarpaste with water and lay the pink strips on top. Using a rolling pin, flatten both colours together to form stripes.
Cut into small lengths and place on the cakes to form bow shapes.